Olive oil emulsions formed by catastrophic phase inversion using bacterial cellulose and whey protein isolate

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 486, Issue , 2015, Pages 203-210

  Panagopoulou, Elli ^a   Tsouko, Erminda ^a   Kopsahelis, Nikolaos ^a   Koutinas, Apostolis ^a   Mandala, Ioanna ^a   Evageliou, Vasiliki ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Bacterial cellulose (BC); Catastrophic phase inversion (CPI); Olive oil; Stability; Whey protein isolate (WPI)

Indexed keywords

BIOPOLYMERS; CELLULOSE; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; EMULSIONS; MIXTURES; PROTEINS; VISCOSITY MEASUREMENT;

AQUEOUS PHASE; BACTERIAL CELLULOSE; LOW ENERGY EMULSIFICATION; OIL EMULSIONS; OIL-IN-WATER EMULSIONS; OIL-TO-WATER RATIO; PHASE INVERSION; WHEY PROTEIN ISOLATE;

OLIVE OIL;

BACTERIAL CELLULOSE; BIOPOLYMER; CELLULOSE; EXTRA VIRGIN OLIVE OIL; LIPID EMULSION; MILK PROTEIN; OLIVE OIL EMULSION; SURFACTANT; UNCLASSIFIED DRUG; WATER OIL CREAM;

ARTICLE; CATASTROPHIC PHASE INVERSION; EMULSION; FOOD PROCESSING; PRIORITY JOURNAL; PROTEIN ISOLATION; SURFACE PROPERTY; SURFACE TENSION; VISCOMETRY; VISCOSITY; WHEY;

BACTERIA; CELLULOSE; EMULSIONS; MIXTURES;

EID: 84944080509     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2015.09.056     Document Type: Article

References (48)

1. Stamkulov N.S., Mussabekov K.B., Aidarova S.B., Luckham P.F. Stabilisation of emulsions by using a combination of an oil soluble ionic surfactant and water soluble polyelectrolytes. I. Emulsion stabilisation and interfacial tension measurements. Colloids Surf. A: Physicochem. Eng. Aspects 2009, 335:103-106.
2. McClements D.J. Advances in fabrication of emulsions with enhanced functionality using structural design principles. Curr. Opin. Colloid Interface Sci. 2012, 17:235-245.
3. McClements D.J., Rao J. Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit. Rev. Food Sci. Nutr. 2011, 51(4):285-330.
4. Li Y., Zhang Z., Yuan Q., Liang H., Vrieskoop F. Process otimization and stability of d-limonene nanoemulsions prepared by catastrophic phase inversion method. J. Food Eng. 2013, 119:419-424.
5. Lv G., Wang F., Cai W., Zhang X. Characterization of the emulsions formed by catastrophic phase inversion. Colloids Surf. A 2014, 450:141-147.
6. Jahanzad F., Crombie G., Innes R., Sajjadi S. Catastrophic phase inversion via formation of multiple emulsions: a prerequisite for formation of fine emulsions. Chem. Eng. Res. Des. 2009, 87:492-498.
7. Sajjadi S. Nanoemulsion formation by phase inversion emulsification: on the nature of inversion. Langmuir 2006, 22(13):5597-5603.
8. Hu M., McClements D.J., Decker E.A. Lipid oxidation in corn oil-in-water emulsions stabilised by casein, whey protein isolate and soy protein isolate. J. Agric. Food Chem. 2003, 51(6):1696-1700.
9. Okiyarna A., Shirae H., Kana H., Yamanaka S. Bacterial cellulose III. Development of a new form of cellulose. Food Hydrocollids 1993, 6(6):493-501.
10. Shi Z., Zhang Y., Plillips G.O., Yang G. Utilization of bacterial cellulose in food. Food Hydrocollids 2014, 35:539-545.
11. Ougiya H., Watanabe K., Morinaga Y., Yoshinaga F. Emulsion-stabilizing effect of bacterial cellulose. Biosci. Biotechnol. Biochem. 1997, 61(9):1541-1545.
12. Paximada P., Tsouko E., Kopsahelis N., Koutinas A.A., Mandala I. Bacterial cellulose as stabilizer of o/w emulsions. Food Hydrocollids 2014, 10.1016/j.foodhyd.2014.12.003.
13. Bouyer E., Mekhloufi G., Rosilio V., Grossiord J.L., Agnely F. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?. Int. J. Pharm. 2012, 436:359-378.
14. Tsouko E., Kourmentza C., Ladakis D., Kopsahelis N., Mandala I., Papanikolaou S., Paloukis F., Alves V., Koutinas A. Bacterial cellulose production from industrial wastes and by-product streams. Int. J. Mol. Sci. 2015, 10.3390/ijms160x000x.
15. Morris E.R. Mixed polymer gels. Food Gels 1990, Vol. 8:291-359. Elsevier, London.
16. Suchkov V.V., Grinberg V.Y., Tolstogusov V.B. Steady-state viscosity of the liquid two-phase disperse system water-casein-sodium alginate. Carbohydr. Polym. 1981, 1:39-53.
17. Lin D., Li R., Lopez-Sanchez P., Li Z. Physical properties of bacterial cellulose aqueous suspensions treated by high pressure homogenizer. Food Hydrocollids 2015, 44:435-442.
18. Araki J., Wada M., Kuga S., Okano T. Flow properties of microcrystalline cellulose suspension prepared by acid treatment of native cellulose. Colloids Surf. A: Physicochem. Eng. Aspects 1998, 142(1):75-82.
19. Gericke M., Schlufter K., Liebert T., Heinze T., Budtova T. Rheological properties of cellulose/ionic liquid solutions: from dilute to concentrated states. Biomacromolecules 2009, 10(5):1188-1194.
20. Haward S.J., Sharma V., Butts C.P., McKinley G.H., Rahatekar S.S. Shear and extensional rheology of cellulose/ionic liquid solutions. Biomacromolecules 2012, 13(5):1688-1699.
21. Iotti M., Gregersen Ø.W., Moe S., Lenes M. Rheological studies of microfibrillar cellulose water dispersions. J. Polym. Environ. 2011, 19(1):137-145.
22. Kuijk A., Koppert R., Versluis P., Van Dalen G., Remijn C., Hazekamp J. Dispersions of attractive semiflexible fiberlike colloidal particles from bacterial cellulose microfibrils. Langmuir 2013, 29(47):14356-14360.
23. Pääkkö M., Ankerfors M., Kosonen H., Nykänen A., Ahola S., Osterberg M., Ruokolainen J., Laine J., Larsson P.T., Ikkala O., Lindström T. Enzymatic hydrolysis combined with mechanical shearing and high-pressure homogenization for nanoscale cellulose fibrils and strong gels. Biomacromolecules 2007, 8(6):1934-1941.
24. Patocka G., Cervenkova R., Narine S., Jelen P. Rheological behavior of dairy products as affected by whey protein isolate. Int. Dairy J. 2006, 16:399-405.
25. 2+ and tara gum concentrations on flow and textural properties of WPI solutions and cold-set gels. Int. J. Food Prop. 2010, 13:972-982.
26. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocollids 2003, 17:25-39.
27. Erni P., Windhab E.J., Gunde R., Graber M., Pfister B., Parker A., Fischer P. Interfacial rheology of surface-active biopolymers: acacia senegal gum versus hydrophobically modified starch. Biomacromolecules 2007, 8(11):3458-3466.
28. Nahringbauer I. Dynamic surface tension of aqueous polymer solutions, I: ethyl(hydroxyethyl) cellulose (BERMOCOLL cst-103). J. Colloid Interface Sci. 1995, 176:318-328.
29. Arboleya J.C., Wilde P.J. Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose. Food Hydrocollids 2005, 19(3):485-491.
30. Patino J.M.R., Pilosof A.M.R. Protein-polysaccharide interactions at fluid interfaces. Food Hydrocollids 2011, 25:1925-1937.
31. Brooks B.W., Richmond N.H. Dynamics of liquid-liquid phase inversion using non-ionic surfactants. Colloids Surf. 1991, 58:131-148.
32. Bouchama F., Van Aken G.A., Autin A.J.E., Koper G.J.M. On the mechanism of catastrophic phase inversion in emulsions. Colloids Surf. A: Physicochem. Eng. Aspects 2003, 231:11-17.
33. Perazzo A., Preziosi V., Guido S. Phase inversion emulsification: current understanding and applications. Adv. Colloids Interface Sci. 2015, 222:581-599.
34. Pacek A.W., Nienow A.W., Moore I.P.T. On the structure of turbulent liquid-liquid dispersed flows in an agitated vessel. Chem. Eng. Sci. 1994, 49:3485-3498.
35. Brooks B.W., Richmond N.H. Phase inversion in non-ionic surfactant-oil-water systems-II. Droplet size studies in catastrophic inversion with turbulent mixing. Chem. Eng. Sci. 1994, 49:1065-1075.
36. Sajjadi S., Zerfa M., Brooks B.W. Dynamic behaviour of drops in oil/water/oil dispersions. Chem. Eng. Sci. 2002, 57:663-675.
37. Liu Y., Carter E.L., Gordon G.V., Feng Q.J., Friberg S.E. An investigation into the relationship between catastrophic inversion and emulsion phase behaviours. Colloids Surf. A: Physicochem. Eng. Aspects 2012, 399:25-34.
38. Sajjadi S. Effect of mixing protocol on formation of fine emulsions. Chem. Eng. Sci. 2006, 61:3009-3017.
39. McClements D.J. Edible nanoemulsions: fabrication, properties, and functional performance. Soft Matter. 2011, 7(6):2297-2316.
40. Anton N., Vandamme T.F. The universality of low-energy nano-emulsification. Int. J. Pharm. 2009, 377(1-2):142-147.
41. Lee K.Y., Blaker J.J., Heng J.Y.Y., Murakami R., Bismarck A. pH-Triggered phase inversion and separation of hydrophobised bacterial cellulose stabilised Pickering emulsions. React. Funct. Polym. 2014, 85:208-213.
42. Fernandez P., André V., Rieger J., Kühnle A. Nano-emulsion formation by emulsion phase inversion. Colloids Surf. A: Physicochem. Eng. Aspects 2004, 251:53-58.
43. Velikov K.P., Velev O.D. Stabilization of thin films, foams, emulsions and bifluid gels with surface-active solid particles. Colloid Stability and Application in pharmacy 2007, 277-306. Wiley-VCH Publ., Weinheim. T.F. Tadros (Ed.).
44. Thakur R.K., Villette C., Aubry J.M., Delaplace G. Dynamic emulsification and catastrophic phase inversion of lecithin-based emulsions. Colloids Surf. A: Physicochem. Eng. Aspects 2008, 315:285-293.
45. Canselier J.R., Delmas H., Wilhelm A.M., Abismail B. Ultrasound emulsification-an overview. J. Dispersion Sci. Technol. 2002, 23:333-349.
46. Gaikwad S.G., Pandit A.B. Ultrasound emulsification: effect of ultrasonic and physicochemical properties on dispersed phase volume and droplet size. Ultrason. Sonochem. 2008, 15(4):554-563.
47. Kaltsa O., Michon C., Yanniotis S., Mandala I. Ultrasonic energy input influence on the production of sub-micron o/w emulsions containing whey protein and common stabilizers. Ultrason. Sonochem. 2013, 20:881-891.
48. McClements D.J. Food Emulsions: Principles, Practice, and Techniques 2005, CRC Press, London. Second ed.